Almond Custards Recipe

Blanch and pound fine, with a table-spoonful of rosewater, four ounces

of almonds. Boil them four or five minutes in a quart of milk, with

sufficient white sugar to sweeten the milk. Take it from the fire, and

when lukewarm, stir in the beaten yelks of eight, and the whites of four

eggs. Set the whole on the fire, and stir it constantly until it

thickens--then take it up, stir it till partly cooled, and turn it into

cups. If you wish to have the custards cool quick, set the cups into a

pan of cold water--as fast as it gets warm, change it. Just before the

custards are to be eaten, beat the reserved whites of the eggs to a

froth, and cover the top of the custards with them.

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